Shrimp & Tortellini Appetizer Kabobs

Kabobs are stacked with shrimp, tortellini, onions, and artichokes to make for a lovely appetizer. The lemon tarragon dressing coats the kabob nicely.

Servings: 8

Ingredients:

Eight 6" Wooden Skewers

4

Ounces, about 16 each, pearl white, unpeeled

1× 14 oz can

Artichoke Hearts, drained and quartered lengthwise

12 oz

Medium Large Shrimp, peeled and deveined

12

Refrigerated Spinach & Cheese Tortellini, cooked, drained, and cooled

Radicchio Leaves

Freshly Shredded Parmesan Cheese

2 Tbsp

Olive Oil

2 Tbsp

Lemon Juice or Dry Vermouth

1 Tbsp

Minced Fresh Tarragon or 1 1/2 Teaspoons Dried

2 tsp

Finely Shredded Lemon Peel

2 cloves

Garlic, minced

¼ tsp

Crushed Red Pepper Flakes

¼ tsp

Salt

⅛ tsp

Ground Pepper

Directions:

Soak the skewers in water for 30 minutes and drain. Pour boiling water over the onions, let stand for 3 minutes, and drain. Trim off root ends and gently press to slip off skins. Alternately, thread onions, artichoke hearts, shrimp, and tortellini onto prepared skewers. Set on oiled vegetable grilling rack, if desired.

Prepare a lemon-tarragon vinaigrette by combining the final nine ingredients and mixing well, or shaking in a screw-top bottle. Grill the kabobs for 6-8 minutes on rack or directly on grill until shrimp turn opaque, brushing frequently with the vinaigrette, and turning once.

To serve, place the grilled skewers over radicchio leaves and pass Parmesan cheese.